Catalan Food: Culture & Flavors from the Mediterranean

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Catalan Food
Culture & Flavors from the Mediterranean
Daniel Olivella with Caroline Wright
272 pages, 7 1/2 x 10
full-color photographs

ISBN 0-451-49588-8

Spanish food authority Daniel Olivella’s accessible recipes bring together both his traditional and modern culinary perspectives, while his knowledge of the area lends authenticity to the cultural facet of this project.

Barcelona may be well known, but it is the capital of a region that may be less so: Catalonia. Chef Daniel Olivella, born and raised there before coming to the US, shares the culture and heritage of which he is fiercely proud. He presents authentic Catalan recipes that are rooted in the traditional yet modern approach he takes at his restaurants in San Francisco and Austin. Readers will delight in recipes for classic paellas and innovative Lamb Empanadas with Mojo, Spanish Sushi with Roasted Vegetable Purees, and Miniature Turron Flans. Studded with colorful narrative features and gorgeous photos that will transport readers, Catalan Food reveals all the hidden secrets of Catalonia and its cuisine.

About the author:

Daniel Olivella is a chef with 38 years of experience cooking Spanish food for the American palate. He opened his first restaurant, B44, a Catalan Bistro in San Francisco, in 1999 to critical acclaim. Considered an authority on Spanish cuisine, Olivella has acted as an ambassador for the Texas-based luxury grocer Central Market in their Passport to Spain program. His most recent restaurant endeavor, Barlata, is a tapas restaurant in Austin.

Caroline Wright is a cookbook author living in Seattle, Washington, with her family. She has written two cookbooks, and her recipes and writing have appeared in Food Network Magazine, Every Day with Rachael Ray, Southern Living, and Better Homes & Gardens.

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